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Easy Pad Thai

This easy chicken pad Thai can me made in under 30 minutes with a handful of commonpantry ingredients!
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Course: Dinner
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 536kcal

Equipment

  • Instant Pot/Pressure Cooker

Ingredients

Sauce Ingredients

  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 2 tablespoons water
  • 1 tablespoon sriracha sauce optional
  • 1 teaspoon vinegar
  • The juice of one lime

Ingredients

  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • ½ teaspoon ground ginger
  • Salt and pepper to taste
  • 2 eggs beaten
  • 1 8- ounce package rice noodles prepared
  • ¼ cup green onions cut into one-inch pieces
  • ¼ cup peanuts chopped
  • Lime wedges for garnish optional

Instructions

  • In a small bowl, combine the soy sauce, brown sugar, ketchup, water, sriracha sauce, vinegar, and lime juice. Whisk until mixed and set aside.
  • Heat a vegetable oil in a large skillet over medium heat. Add the chicken breast and saute.
  • Season the chicken with garlic, ginger, salt and pepper. Continue sauteing until chicken is cooked through.
  • When the chicken is cooked, push it to one side of the pan and add the eggs. Cook until the eggs are scrambled, then stir to combine the eggs and chicken.
  • Add the rice noodles and sauce and stir until well combined.
  • Top with green onions and peanuts. Garnish with lime wedges when serving.

Notes

You can use a brown sugar substitute if you would like. 

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 69g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 154mg | Sodium: 1004mg | Potassium: 630mg | Fiber: 2g | Sugar: 12g | Vitamin A: 273IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg